Chocolate-Covered Profiteroles!

My girlfriends told me that they’ve been missing my baked goods lately. Since they were coming to celebrate NYE with us, I decided to be extra nice and make some profiteroles. I figured it’s light and fluffy and won’t make us feel too stuffy before our all-you-can-drink all-you-can-eat NYE celebration at Freeman’s. After a quick search, I found a pastry recipe that I like from Saveur, so I whisked myself to the kitchen immediately!

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Chocolate-Covered Profiteroles with Whipped Cream Filling

First, make the pastry dough I used recipe courtesy of www.saveur.com and doubled the amount:

  • 1 Stick Butter
  • 1 Cup Flour
  • 1/2 Cup Water
  • 1/2 Cup Milk
  • 1 Tbsp Sugar
  • 1 Tsp Salt
  • 4 Eggs

Prepare baking sheet by greasing it with 1 Tbsp. butter and dusting it with 1 Tbsp. flour. Tap out excess flour and set aside. Preheat oven to 425 F. In a pan, combine water, milk, sugar, salt, and the rest of the butter, then bring to a boil. Beat in the rest of the flour and MIX MIX MIX using a wooden spatula. This process will require some elbow grease… WHEW! Eventually you will get a nice thick dough which doesn’t stick to the sides of the pan. At that point, beat in the eggs one at a time, until the final dough is nice and smooth.

Pipe dough using straight tip into 1” diameter mounds on the baking sheet, about 1” apart. Dust with a bit of confectioners sugar for extra sweetness. Place in oven and immediately reduce heat to 400 F. Bake for 18 minutes until golden brown. I would watch this carefully starting at about 15 minute mark because each oven is different, and burnt pastry is not happy pastry.

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Then you want to make some Chocolate Sauce by melting 1/2 Cup Dark Chocolate Morsels on a double boiler and slowly mixing the rest of these ingredients in:

  • 1 Tbsp. Sugar
  • 1 Tbsp. Heavy Cream
  • 1 Tbsp. Butter
  • 1/4 Cup Milk

Then you need to STUFF the pastry….

Make small incision on the side of each pastry puff, and stuff with either vanilla ice cream or whipped cream. I made homemade whipped cream, which is SO simple to make and SO much better than the stuff that comes in a can. All you need to do is put these in a mixing bowl and whip on medium-high speed for about 3-5 minutes.

  • 1 Cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 Tbsp Confectioners Sugar

Be careful not to over-beat the mixture. You’ll be tempted, and I did that before… and well… had I known then what I know now… this over-churned heavy cream is actually the first step to making homemade butter! Who knew? Thanks to Anne from Uni Homemaker for this very valuable lesson.

Lastly… assemble! Arrange stuffed puff pastries on a serving dish, and drizzle with chocolate sauce.

ENJOY!

That is all for now. Until next time, keep whisking away!

xo,

Angelina

Apple Pocket Pies!

Happy Friday! I hope you had a lovely week, though for me it felt like the longest week ever! I guess that’s what I get for having way too much fun last weekend at the Oyster Festival and Apple Picking Farm!

What did I do with them apples? Well, remember my previous post? I made Apple Pocket Pies! Yes, we even went to Williams Sonoma to get these adorable pocket pie molds:

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For the crust, I followed recipe I got from Smitten Kitchen. The crust turned out super nice – buttery & flaky. I don’t think I will even attempt to modify the recipe a slight bit because it was simply perfect, even for first-time pie-maker like me!

For the pocket pie filling, I cubed granny smith apples (4-5 of them which was WAY too much, so I’d use 1-2 apples if I were you), and cook them with 1 tablespoon of butter over medium heat. Introduce some water and corn starch, and cook until soft/your desired crunchiness. Season with brown sugar (about 2 tablespoons… okay maybe more like 4.. adjust to your liking), and a few dashes of cinnamon and nutmeg. Remove from heat.

Roll out your dough about 3-4mm thick (yes, I estimate using the metric system), cut the individual pie crusts using the pocket pie molds (or you can just use a cookie cutter with at least 2.5″ diameter, but be sure to make a small hole to vent on one of the sides!), fill with the apple filling, seal, brush the top with some egg wash, and bake for 25 minutes in 400F oven.

Mmmmm super amazing flaky crust…. yes, not the best picture ever, but they were delicious! I did wish we had some vanilla ice cream to go with them. Oh well! next time!

I hope you enjoyed my pie-making post. This was definitely a great first experience for me especially in terms of making the crust. I was a bit intimidated at first and seriously followed the Smitten Kitchen recipe and lo and behold, perfect crust!

Whisking away,

Angelina